Congratulations to all the IFT Student Association 2011 Competition Winners!

And thanks to all the finalist teams that participated.

Product Development Competition, sponsored by Mars:

• 1st place: Michigan State University — Minute Escape
• 2nd place: Cornell University — Vege3
• 3rd place: University of Wisconsin-Madison — Blissful Bites

Developing Solutions for Developing Countries Competition, sponsored by General Mills:

• Domestic:
• 1st Place National: Cornell University (photo, left) — Mandimais
• 2nd Place National: University of Minnesota, Twin Cities — Nkwa Brodo
• 3rd Place National: Rutgers University — Galletas Fortaleza

• International:
• 1st Place International: Brawijaya University, Indonesia (photo, right) — instant noodles
• 2nd Place International: Gadjah Mada University, Indonesia — soy rice porridge
• 3rd Place International: Institute of Chemical Technology, India — Ferro-Power

Nutritious Food for Kids, sponsored by Disney Consumer Products:

• Grand prize—University of  Wisconsin, Madison (graduate) (photo) — Pixie Dust Fruit Beverage Mix
• First place—University of Arkansas — Phenomenal Funchies

Chapter of the Year, sponsored by PepsiCo:

• Chapter of the Year—Oregon State University (photo, right)
• Most Improved Chapter—University of Minnesota

Undergraduate Research Paper Competition:

• First place—Abigal Snyder (Ohio State University)
• Second—Dominque Sinopoli (Cornell)
• Third—Karen Chang (Rutgers)

College Bowl winner: Ohio State University (photo)

Thanks again to all of our Sponsors!

There’s nothing quite like starting the day off with a run in the New Orleans heat and humidity. Still, the heat didn’t deter the 575+ people that registered to take part in Feeding Tomorrow’s 11th Annual Fun Run on Monday morning, June 13, at Audobon Park. In total, sponsorships garnered over $77,000, once again a record high for Feeding Tomorrow scholarships. Among the runners, the Oregon State Beaver team all sported beaver tails, and of course Cornell University’s team was out in force. As in previous years, Bruce Ferree, California Natural Products, again raised the most money for a single person. Just for participating, all runners received a race t-shirt.

The race got off to a great start at 6:15 a.m. and at the end of the 3.1 miles it was clear that many were taking the “fun” run very seriously. The top three men and women runners were as follows:

Men
• David Peters (photo), with a time of 16:19
• Steven Powell, with a time of 17:15
• Louis Garay, with a time of 18:22

Women
• Julie Wankowski (photo), with a time of 19:34
• Rachel Prososki, with a time of 19:53
• Jessica Kennedy, with a time of 20:34

The list of times for the female runners is here. The list of times for the male runners can be found here.

The IFTSA and Feeding Tomorrow gratefully acknowledge the Fun Run event sponsors:

Platinum: Michael Foods Inc., Roquette America Inc., Chicago Section IFT, D.D. Williamson, Glanbia Nutritionals, Southern California Section IFT, McCormick & Co., PepsiCo

Gold: David Michael & Co., Richmond Baking, GNT, Del Monte Foods, Symrise, Eurofins

Bronze: Kraft Foods, Coca-Cola, Maryland Section IFT, E.T. Horn Co., IFT Foodservice Division, Oregon Section IFT, Mars Chocolate North America, Western New York Section IFT, Wisconsin Section IFT

On Saturday, June 11, IFT and Phi Tau Sigma (the honor society for food science and technology) recognized and honored student finalists of the division poster competition. International and domestic students received certificates and awards in various categories according to division discipline. Daryl Lund, Professor Emeritus of the University of Wisconsin-Madison and Editor in Chief of Journal of Food Science, presented awards for standout entries to winners in 19 division categories. “IFT is proud to partner with Phi Tau Sigma. [This is] a partnership that will grow the profession of food science and technology,” Lund said. Lund also introduced the incoming president of Phi Tau Sigma, Ken Lee of Ohio State University, who said of the award recipients, “[They] are the future of our profession.”

The top honorees in each division category are as follows:

Aquatic Food Products Division: Stefan Crynen

Biotechnology Division: Garmia Pande

Carbohydrate Division: Priyatharini Ambigaipalan

Dairy Division: Carlos Mendez Velasco

Food Chemistry Division: Tanushree Tokle

Food Engineering: Nantchaya Potes

Food Microbiology Division: Emefa Monu

Food Packaging Division: Xi Chen

Foodservice Division: Darryl Holliday

Fruit & Vegetable Division: Passaporn Siricururatana

International Division: Fatoumata Diarrassouba

Nonthermal Division: Kai Reineke

Nutraceutical Division: Jessica Cooperstone

Nutrition Division: Kom Kamonpatana

Product Development Division: Brennan Smith

Refrigerated & Frozen Foods: Luis Espinoza

Toxicology Division: Bin Liu

“Now in its fifth year, the Food Expo Innovation Awards are a showcase for the ongoing ingenuity in our profession and, in some cases, the results of collaborative work among, industry, academia, and government,” said Ruff.

A panel of nine jurors from industry and academia with broad expertise in research & product development, processing & packaging technology, and food safety selected the four companies and their innovations from 53 qualified entries. Only companies exhibiting at the 2011 IFT Food Expo in New Orleans were eligible. Judging criteria included degree of innovation, technical advancement, benefits to food manufacturers and consumers, and scientific merit.

DuPont Teijin Films (Booth 3706) garnered the 2011 IFT Food Expo Innovation Award for its Mylar® Cook Ovenable Pouch, which provides an innovative “no-touch” cooking solution for frozen or refrigerated raw proteins. The patented rollstock thermoforming film can be cooked in conventional, convection, or microwave ovens at temperatures up to 425° F. The packaging reduces cooking time by up to 30%, saving energy use in home, restaurant, or institutional kitchens.  

Ecolab (Booth 6447) won the award for its Zero Trans Fat Oil Cleaning Program, which interacts with the zero-trans-fat oil soils by breaking down the polymerized soil residues and then emulsifying the oil. The technology works at ambient temperature, reducing energy costs associated with heating hot water. It also is designed to cling to vertical surfaces and stay wet on these surfaces long enough to clean hard-to-reach areas, such as catwalks, fryer hood vents, walls, and ceilings.

Loders Croklaan North America (Booth 6523) was honored for its SansTrans VLS30 and VLS40 shortenings, which can reduce saturated fat content and calories in bakery and snack foods. Both shortenings contain a fat-sparing emulsifier package that allows a reduction in use of up to 15% fat in applications that currently use an all-purpose shortening. Saturated fat is reduced up to 30% and fat content plus calories from fat is reduced by 15%. The products’ modest fat reduction does not alter the taste and texture of finished products.

Summit Resource Group (Booth 7051) captured the 2011 IFT Food Expo Innovation Award for its NC-518 Calcium for Bone Health. The ingredient is produced through a patented manufacturing technology to enhance the availability of trace minerals and zinc in the calcium. The patented laser micronization process electrostatically enhances the zinc delivery system, thus allowing the calcium to absorb in the bloodstream and support bone health. Human clinical studies have demonstrated increased bone density.

Student teams from international and U.S.-based universities will do their part to make the world a better place—and earn some recognition in the process—when the Developing Solutions for Developing Countries competition moves into its final stages in New Orleans. The competition’s oral finals will take place from 9 a.m. to noon Monday, June 13, in Room 388 of the Morial Convention Center.  

This IFT Student Association competition, now in its third year, invites food science students from around the globe to address critical issues in the development, safety, and distribution of food. For 2011, competing teams were challenged to use food science and technology to address the issue of iron deficiency in developing countries.

According to Competition Chair Ji Li, the products developed by the finalist teams—three international and three domestic—are mainly iron-fortified, flour-based semi-finished products. Li adds that the products are positioned to deliver both functionality and delicious taste.

The international finalists and their products are as follows: Brawijaya University, Indonesia—instant noodles; Gadjah Mada University, Indonesia— soy rice porridge; and Institute of Chemical Technology, India—Ferro-Power, a functional flour.

The domestic finalists and their products include the following: Cornell University—Mandimais, a fortified cookie with a superfruit filling; Rutgers University—Galletas Fortaleza, a flavorful sandwich cookie; and University of Minnesota, Twin Cities—Nkwa Brodo, a powder bread mix.

The Developing Solutions for Developing Countries competition is sponsored by General Mills.

Watch for an announcement of the competition winners in IFT Live.

Want a preview of the kinds of offerings tomorrow’s star food product developers may be bringing to the marketplace? The IFT Student Association’s Product Development Competition is a good place to find it. 

This prestigious—and demanding—annual competition invites participating teams to conceptualize a new food idea and then work to take the concept through all stages of product development. At this year’s Annual Meeting, finalists from six universities will move into the final stretch of a competitive process that began months ago.

Oral finals will take place from noon to 3 p.m. Sunday, June 12, in Room 388 of the Morial Convention Center. Product posters on display from 8–11 a.m. Monday, June 13, in Hall I-2 will offer a close-up view of the products and the processes involved in developing them.

Here’s a sneak peek at what the six finalist teams will be bringing to the table in New Orleans.

• Cornell University — Vege3 product developers bill their healthful snack offering as “veggies … cubed!” It’s a lightly seasoned, shelf-stable snack made from real vegetable puree and ranch seasoning—presented in cube form.

• Michigan State University — Minute Escape brings together apple pie and ice cream into a single, microwaveable dessert experience. The convenient treat comes in the form of a small pie (5 inches in diameter) complete with crust, filling, crumble topping, and ice cream positioned in the center of the pie in an inverted cup.

• Ohio State University — Omega Munch is formulated to deliver heart-healthy omega-3s without the fish oil aftertaste. This fruit and seed snack combines organic flax seeds, sesame seeds, sunflower seeds, quinoa, and raisins.

• Pennsylvania State University — Par-Fections, “the portable parfait,” features a mixture of granola, fruit leather, berries, and yogurt leather in 2-oz bags. This low-fat, nutrient-packed snack is targeted to busy, health-conscious consumers.

• University of Massachusetts-Amherst — Joe Nuts’ product developers describe their offering as a twist on the classic on-the-go breakfast of coffee and doughnuts. The product is a doughnut hole with a liquid coffee center.

• University of Wisconsin-Madison — Blissful Bites, which team members describe as “elegant yogurt truffles on the go,” feature three layers—a filling made with real yogurt that is dried so that it is shelf-stable surrounded by a yogurt-flavored coating and topped with a blend of oats, flax puffs, and rice crisps. 

The Product Development Competition, which is sponsored by Mars Chocolate North America, is an IFT tradition dating back to 1991. Look for an announcement of the competition winners in IFT Live.

For the third year, the Disney-IFT Student Association (IFTSA) Product Development Competition challenged student teams to address an important wellness need by creating healthy snacks for kids. Participating teams were asked to develop a nutritious, unique, and innovative concept, applicable to a food or beverage item for retail or foodservice, and intended for children under the age of 12.

Finalists from four universities will participate in oral finals on Monday, June 13, from 2–5 p.m. in the Special Events Pavilion, Booth 8153 on the Food Expo floor. Winners of the competition, which is sponsored by Disney Consumer Products, will be announced on Monday, June 13, at the IFTSA Welcome Assembly, which begins at 6:30 p.m. in the Hilton New Orleans Riverside Hotel, Grand Ballroom CD.

One travel grant of $1,000 will be awarded to each of the six finalist teams. The travel grants are provided to help subsidize the expenses incurred for airfare and lodging to compete at the Annual Meeting. The grand prize winners will receive a check for $7,500 and a trophy from Disney. The first place winners will receive a check for $3,500, while the four remaining teams will be given honorary prizes in the form of a check for $1,000.

Here’s a peek at the entries submitted by the six finalists.

• University of Arkansas: Phenomenal Funchies—A hand-held, baked snack filled with dried fruits including berries, mango, and banana.
• University of Nebraska: CarsZone—A microwavable, stuffed, whole-grain calzone filled with a variety of vegetables and cheese.
• Rutgers University: Gitchi Gitchi Goo—A lactose- and gluten-free, whole grain pudding with containing vitamin C, vegetables, and fruits.
• Washington State University: Mater’s Craters—A carrot-based, cracker sandwich made of whole grains, vegetables, and dietary fiber.
• University of Wisconsin, Madison (Graduate): Pixie Dust Fruit Beverage Mix—A combination of raspberry and apple fruit powders in an easy open-and-pour package.
• University of Wisconsin, Madison (Undergraduate): Tangerine Dream—A portable, yogurt-based, carbonated beverage.

Watch for an announcement of the competition winners in IFT Live.

Malcolm Bourne, Emeritus Professor of Food Science, Cornell University, was honored as the recipient of the 2011 Nicholas Appert Award on Saturday, June 11, at the Awards Celebration. Robert Gravani, IFT President, presented Bourne with the award, which is IFT’s highest honor and is given annually to an IFT member for preeminence in and contributions to the field of food science and technology. The award includes a $5,000 honorarium and a plaque from IFT.

As one of the first scientists to apply the rigor of physics to analyze food texture, Bourne adapted a strength-of-materials testing machine to measure textural properties of foods. As a result, a sizeable industry has grown around the manufacture of such machines designed specifically for testing foods. Bourne’s influence on the importance of texture as a food-quality attribute and his development of improved methods for measuring texture spans more than 45 years. He has lectured and taught short courses in food texture throughout the United States and in more than 30 countries. Bourne’s book, Food Texture and Viscosity—Concept and Measurement, is the standard text in the field. Bourne was elected an IFT Fellow in 1985 and received the Bor S. Luh International Award in 1992.

2011 IFT Achievement Awards
In addition to presenting Bourne with the Nicholas Appert Award, IFT recognized 12 other achievements on at the Awards Celebration.

IFTSA Excellence in Leadership Award
The purpose of the IFTSA Excellence in Leadership Award is to recognize two student members of IFT, one undergraduate and one graduate student, who have demonstrated exemplary leadership in their execution of student activities at the chapter, regional, and national levels of IFT. This year’s winners are:

• Helen Melito, Graduate Student, North Carolina State University
• Emily Del Bel, Undergraduate Student, Oregon State University

Babcock-Hart Award: Rui Hai Liu
$3,000 honorarium from the International Life Sciences Institute North America and a plaque from IFT

Rui Hai Liu, Professor, Cornell University, received the 2011 Babcock-Hart Award for innovative food engineering technologies, which have improved public health through nutrition.

Liu’s multidisciplinary training in medicine, food science, toxicology, and nutrition has shaped his research, which integrates medical and nutritional research with analytical chemistry and food chemistry research. His contributions have demonstrated the importance of combining aspects of food science, nutrition, and health. Liu has been recognized for his work on whole food synergy and bioactive compounds in the prevention of chronic diseases, and on the health benefits of fruits, vegetables, and whole grains. In addition, his research has had significant impact on practical food industry applications and public health policy. He was elected an IFT Fellow in 2010.  He is also an elected Fellow of the International Academy of Food Science and Technology and an elected Fellow of the Division of Agricultural and Food Chemistry of the American Chemical Society.

Research and Development Award: Micha Peleg
$3,000 honorarium and a plaque from IFT

Micha Peleg, Professor, University of Massachusetts, received the 2011 Research and Development Award for significant research and contribution to the understanding of food science and engineering.

Peleg and his research team’s work have convinced many in the scientific community and food industry to re-evaluate the methods to predict microbial inactivation and adopt a nonlinear kinetic approach to sterility calculations. The team’s more precise characterization of the inactivation kinetics could reduce over-processing of foods and help improve their nutritional value and quality without sacrificing their safety.

The non-linear kinetic approach has been extended to microbial growth, acrylamide formation, lipid oxidation, and vitamin degradation during processing and storage. The team’s contributions to food science also include a quantitative method to characterize the texture of brittle and puffed cereals and how texture is affected by moisture sorption, as well as a handy method to calculate the equilibrium water activity of dry mixtures to guarantee their biological and chemical stability. Peleg’s team has developed mathematical models and methods that are being used in research and industrial laboratories in several countries, as well as many interactive programs for solving a variety of practical problems encountered in food technology and engineering.

Carl R. Fellers Award: Christine Bruhn
$3,000 honorarium from Phi Tau Sigma Honorary Society and a plaque from IFT

Christine Bruhn, Cooperative Extension Specialist, University of California, received the 2011 Carl R. Fellers Award for service to the field of Food Science and Technology and for bringing honor to the profession.

As the international authority on consumer attitudes toward food irradiation and other novel technologies, Bruhn presents overviews of food safety and risk to national and international audiences and encourages the scientific community to consider research-based perspectives of consumer attitudes. She has improved the food science profession through her service and leadership with IFT and the International Association for Food Protection, as well as her appointments to and consultation with state, national, and international agencies and organizations. She was appointed to the inaugural U.S. Food and Drug Administration Risk Communication Advisory Committee and is the only food sector representative. This committee shaped the FDA’s strategic plan for risk communication and revised the food recall press release. Bruhn’s technical background, combined with her articulate, sensitive, and novel approach in delivering information using online videos and other social media networks, successfully conveys health and food safety messages that colleagues, legislators, and consumers can understand. Bruhn was elected an IFT Fellow in 2002.

Bor S. Luh International Award: Gleyn Bledsoe
$3,000 honorarium from the Bor S. Luh Endowment Fund of Feeding Tomorrow and a plaque from IFT

Gleyn Bledsoe, Provost, Lahore American University, and Adjunct Professor, University of Idaho, is the recipient of the 2011 Bor S. Luh International Award for his dedication to the international exchange of food technology ideas, a better international understanding of food technology, and successful, practical transfer of food technology to economically depressed areas.

Bledsoe began his international professional and philanthropic activities in the 1960s by leading efforts to build libraries and schools in Vietnam while stationed there with the U.S. Air Force. For the past 20 years, he has volunteered at least two months per year to improve food-based businesses in economically depressed areas around the world, most recently in Afghanistan, Pakistan, and Bangladesh. His work has improved the quality, safety, and sustainable production capacity of aquatic food products, increasing the value of aquaculture and fisheries products and exports into international markets and creating many new jobs. In 2009, Bledsoe was appointed to the U.S. Dept. of Agriculture’s Trilateral Afghanistan–Pakistan–USA Trade Commission to develop recommendations for future U.S. agricultural aid to Afghanistan and Pakistan as well as strategies to improve agricultural trade throughout Central Asia. Bledsoe has helped hundreds of small businessmen in 72 countries to build successful food businesses in difficult economic, financial, regulatory, and market environments. He has secured several millions of dollars in grants and loans for micro-enterprises and capital projects, particularly for women-owned enterprises.

Samuel Cate Prescott Award: Soo-Yeun Lee
$3,000 honorarium and a plaque from IFT

Soo-Yeun Lee, Associate Professor, University of Illinois at Urbana–Champaign, received the 2011 Samuel Cate Prescott Award for outstanding work in food science research. The recipient of this award must be less than 36 years of age or have received his or her highest degree within the previous 10 years.

Lee has developed a fundamental sensory science research program that applies sensory evaluation methods to producing health-targeted food products and that studies how to conduct sensory tests more effectively. This has led to the formulation of improved high-protein soy-based food products, as well as the application of novel ideas in sensory threshold tests. The research program has affected soy producers and the agribusiness of Illinois by enhancing the use of soybeans through understanding the physical, chemical, and sensory properties of soy-related products, and developing innovative uses for soy-derived ingredients. She has received funding from the Midwestern Advanced Food Manufacturing Alliances, private industry, and the Illinois Soybean Association. Lee’s research has helped to advance the food science discipline and improve the healthfulness and well-being of the general public. Additionally, her positive influence in the classroom is furthering her impact on the food industry as her students accept influential positions within the food industry.

Myron Solberg Award: Colin Dennis
$3,000 honorarium and a plaque from IFT

Colin Dennis, Professor and Retired Chief Executive Officer, Campden BRI, received the 2011 Myron Solberg Award for leadership in the establishment and successful development and continuation of industry/government/academia cooperative organization.

Throughout Dennis’ career in food science and technology, he has dedicated himself to developing collaborative efforts between industry, government, and academia. During his career at Campden BRI, Dennis negotiated a government-funded energy conservation project for the food canning industry that demonstrated how companies could save on energy bills with little or no capital investment. This was accomplished more than 20 years before the current interest in energy conservation. He also initiated the employment of university students for industrial training at CampdenBRI, created an industrial training partnership program for post-graduate students, and worked with industrial and academic partners to establish a shared-cost research program between industry and government that included a university as a partner. He encouraged his staff to give lectures at collaborating universities. Dennis was the first staff member of Campden BRI to be appointed as a University Visiting Professor; subsequently three staff members were similarly appointed.

Food Technology Industrial Achievement Award: MicroThermics Inc.
A plaque from IFT

MicroThermics received the 2011 Food Technology Industrial Achievement Award for its laboratory-scaled UHT/HTST Direct-Indirect Process System (DIP) with Full Automation.

For more than 20 years, MicroThermics has helped advance research and new products with companies and universities around the world. Realizing a need to study and test industrial ultra-high temperature/extended shelf life and aseptic processes in the laboratory, MicroThermics created its first laboratory-scaled process simulators. These systems use clients’ data from their own manufacturing processes to refine their operating conditions. To optimize this capability the company creates software to support different calculations. The use of the process simulator system significantly reduces the time-to-market and the developing, manufacturing, and processing costs of new products. By testing numerous batches per day rather than conducting plant trials, which are more expensive and time-consuming, users can save time and money. Formulations and processing conditions can be finalized more rapidly with the processing system. The Direct-Indirect Processing System has facilitated accelerated research and advanced technologies at the industrial, educational, and academic levels. This has advanced the quality, safety, and efficiencies of the production of food products.

William V. Cruess Award: Jeff Culbertson
$3,000 honorarium from IFT and a bronze medal from the Northern California Section of IFT

Jeff Culbertson, Professor, School of Food Science, Washington State University and the University of Idaho, received the 2011 William V. Cruess Award for excellence in teaching food science and technology.

Culbertson’s steadfast commitment to being an advocate for students and the food science profession has made him an outstanding and innovative educator who is one of the pioneers of online teaching of food science and nutrition topics. Students have consistently ranked him in the top one percent of all instructors at each of the universities where he has taught. Enrollment in food science and nutrition courses and departmental majors in food science have dramatically increased wherever he has taught. Culbertson is a food science teaching innovator; he has been instrumental in developing several online master’s degree programs and an online certificate program that has served more than 600 food professionals throughout the United States. In addition, his commitment to food science students is evident through his participation in and leadership of the IFT Education Division.

Sensory and Consumer Sciences Achievement Award: Chris Findlay
$3,000 honorarium from Sensory and Consumer Science Division and a plaque from IFT

Chris Findlay, Founder and Chairman, Compusense, received the 2011 Sensory and Consumer Sciences Achievement Award, which recognizes an individual for excellence within the sensory and consumer sciences field.

Findlay in 1986 founded Compusense to meet the demand for computerization of sensory analysis as a tool to accelerate the product development cycle. Currently, the company’s sensory software products are used in more than 50 countries on five continents and operating in 25 languages. Findlay has directed research on sensory methodologies, resulting in many published articles and presentations. Some of these methodologies, such as computerized time intensity and feedback calibration for descriptive panel training and performance monitoring, are now accepted practice within the sensory world. He has been a member of IFT since 1978.

Sensory and Consumer Sciences Achievement Award: Howard Schutz
$3,000 honorarium from Sensory and Consumer Science Division and a plaque from IFT

Howard Schutz, Emeritus Professor of Consumer Sciences, University of California, Davis, received the 2011 Sensory and Consumer Sciences Achievement Award, which recognizes an individual for excellence within the sensory and consumer sciences field.

With more than 60 years of experience in the sensory and consumer sciences field, Schutz has focused his career on taste and odor research, preference measurement and methodology, liking prediction from sensory attributes, and cognitive and context factors in food acceptance. During his career, he assembled the first sensory group in industry that employed experimental psychologists who used psychometric techniques to develop testing methodology. He also developed the food action scale (FACT) to measure liking and use characteristics of foods and beverages. While at UC Davis Extension, Schutz founded the only distance-learning certificate program in sensory and consumer sciences. Nearly 300 students from around the world have completed the program in the past nine years. He is also a visiting scientist at the U.S. Army Research and Development Command, where he helped to develop the labeled affective magnitude scale (LAM) and a scale for measuring satiety. He is currently developing methods to evaluate variations in menu information and studying the senior palate in collaboration with the Culinary Institute of America. Schutz has been a member of IFT since 1963.

Calvert L. Willey Distinguished Service Award: Herbert Stone
$3,000 honorarium and a plaque from IFT

Herbert Stone, Co-founder and Past President of Tragon Corp., received the 2011 Calvert L. Willey Distinguished Service Award for meritorious and imaginative service to IFT.

For more than 42 years, Stone has been actively involved with IFT. He has served on more than 25 committees, juries, and task forces. He served as IFT President (2004–2005) and served on the Board of Directors. Most notably, Stone spearheaded efforts to establish a close relationship with the Chinese Institute of Food Science & Technology. As a result, IFT has a strong relationship with its professional colleagues in China. Additionally, Stone co-founded the IFT Sensory & Consumer Sciences Division. His enthusiasm and dedication to the profession have raised the image and importance of food science around the world. Stone joined IFT as a student in 1954 was elected an IFT Fellow in 1984.

Elizabeth Fleming Stier Award: Fatemeh Malekian
$3,000 honorarium from the New York Section and a plaque from IFT

Fatemeh Malekian, Associate Professor, Southern University Agricultural Research and Extension Center and adjunct faculty at Louisiana State University, received the 2011 Elizabeth Fleming Stier Award for pursuit of humanitarian ideals and unselfish dedication resulting in significant contributions to the well-being of the food industry, academia, students, or the general public.

Malekian has committed her professional career to making changes in people’s attitudes toward living healthier lives regardless of race, age, culture, gender and socioeconomic background. Her research focuses on product development, chemical analysis of foods, stability, processing, packaging, and food safety. She spreads her message of good nutrition, health, and food safety through presentations, seminars, workshops, and media. Malekian provides training and leadership support for extension professionals and paraprofessionals and other individuals throughout Louisiana. Malekian’s influence is not confined to Louisiana alone; she has been an invited participant in nutrition and food safety programs in Armenia, Kenya, and Malawi. In addition to educating people about nutrition and health, Malekian has directed a project in the greater Baton Rouge, La., area where she developed a dietary assessment and intervention food questionnaire and conducted focus groups, nutrition education, and exercise classes for those displaced by hurricanes Katrina and Rita.

Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows jury for those nominees who have spent all or a portion of their careers outside the United States. IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT website at ift.org .

	Shai Barbut, Professor, University of Guelph, Ontario, Canada, was honored for being an internationally recognized authority on meat and food safety, especially poultry further processing, the relationships between microstructure and texture, Hazard Analysis and Critical Control Point (HACCP) systems, and fiber optic sensors.
	Mary Susan Brewer, Professor of Food Science, University of Illinois, was recognized for her outstanding contributions to the understanding of factors affecting meat safety and quality, and to student development via the courses she instructs and the IFT activities in which she participates.
	Hongda Chen, National Program Leader for Bioprocessing Engineering & Nanotechnology, U.S. Dept. of Agriculture/National Institute of Food and Agriculture, was recognized for his leadership and achievement in bringing nanoscale science and nanotechnology to the forefront of research, development, education, and outreach of food and agricultural systems.
	Catherine Donnelly, Professor, University of Vermont, was recognized for outstanding research and professional service to improve the safety of the U.S. food supply by forwarding scientific knowledge of the pathogen Listeria monocytogenes.
	Wayne Ellefson, Senior Client Manager, Covance Laboratories, was honored for his scientific contributions to food analytical chemistry and the food industry, as well as his many years of service to IFT.
	Melvin Hunt, Professor Emeritus, Kansas State University, was recognized for his contributions to the research of meat color, pigment chemistry, and meat processing, for his excellence in undergraduate and graduate instruction, and for his administrative leadership of the university’s undergraduate food science program.
	Kathryn L. Kotula, Senior Investigative Food Scientist, Investigative Food Sciences, was honored for her ability to explain complex scientific concepts in a manner easily understood by non-scientists as a way to assist the food industry with lawsuits, processing issues, and consumer education outreach.
	F. Xavier Malcata, former Dean and Professor, Escola Superior de Biotecnologia Porto, Portugal, was recognized for using pioneering approaches and outstanding scientific productivity in applying food science and engineering principles to comprehensively characterize and rationally optimize existing traditional food processes, and to create novel foods.
	Herbert Ockerman, Professor, Ohio State University, was honored for educating students from around the world, and teaching a valuable lesson to those at home: One person can change many lives.
	Mickey Parish, Senior Advisor for Microbiology, U.S. Food and Drug Administration, was recognized for his outstanding contributions in juice and beverage microbiology while engaging government, industry, and academia through professional service to food science.
	Phil Perkins, Senior Vice President, Research, Development, and Innovation, Bush Brothers & Co., was recognized as an innovator, as a leader in the food industry, and for his ability to bring successful new products to market.
	Elliot Ryser, Professor, Michigan State University, was honored for his pioneering research on Listeria, and the cross-contamination and microbial intervention strategies that can be used by the food industry, risk assessors, and regulatory agencies to better ensure food safety.
	Sheri Schellhaass, Vice President Research & Development, General Mills, Inc., was recognized for her achievements in the food industry, her dedication to IFT and students, and her involvement in helping the people of Malawi.
	Bernhard van Lengerich, Chief Science Officer and Vice President, Technology Strategy, General Mills, Inc., was recognized for outstanding contributions in the advancement of food science and technology by developing and commercializing innovative new processes internationally, particularly in the field of extrusion technology.
	Zata Vickers, Professor, University of Minnesota, was honored for her research on the sounds of crispness and crunchiness, and on the liking, choice, and consumption of foods, and for her dedicated teaching and mentoring of sensory science students.
	Rickey Yada, Professor, Canada Research Chair, and Scientific Director of Advanced Foods and Material, University of Guelph, Ontario, Canada, was recognized as an outstanding international food industry leader who has made impactful contributions to food science research inside the classroom and to the food industry around the world.

For the second year, the Division poster finalists will be judged and award winners announced on Saturday, June 11, prior to the IFT Awards Ceremony. The first place winners of each competition will display their winning poster, interact with attendees, and receive informal recognition during the Networking Reception that will immediately follow the IFT Awards Ceremony at 6:45 p.m. In addition to being formally recognized in Division events and the Phi Tau Sigma Award Ceremony, finalists will easily be identifiable during the poster sessions. Ribbons indicating award winners will be attached to each of their poster boards. All poster finalists will be recognized by signage. Check out the best-of-the-best graduate student research, learn, and pass along your congratulations!

There is also still time to watch the Student Division Oral Competitions Sunday, June 12, from 12–3 p.m. Check your Program Directory for details.